This slow cooker Tri-Tip is so tender it literally falls apart. When it is finished cooking the meat gets shredded and drizzled with the rich, savory sauce.
This recipe only takes 15 minutes of prep time and it makes a great weeknight dinner. You can even stretch it into a couple of meals and add it in tacos, chimichangas, burritos, or casseroles. The options are limitless.
For a simple weeknight dinner, smother the shredded meat in the flavorful sauce and put it on top of some creamy mashed potatoes. Serve it with a side of roasted carrots or steamed broccoli for a filling meal.
Save half of the Tri Tip for the next day and make steak fajitas for a second meal. No one will complain about eating leftovers.
What is Tri Tip roast?
A tri-tip is a large, triangular-shaped cut of meat that comes from the lower portion of the sirloin. Sometimes the larger roast is cut into steaks which are sometimes confused for the whole roast, primarily because the whole roast is often referred to as a steak. You will know you are purchasing a whole tri tip roast if it is approximately 2 pounds.
What is the difference between a sirloin tip and a tri tip?
Both the sirloin tip and the tri tip come from the sirloin section which is in the rear of the cow near its hip. Since it is very large, butchers cut the sirloin into several sections. A sirloin tip comes from the top section while the tri tip comes from the bottom part of the sirloin.
Ingredients you need for this Tri-Tip Roast
- Onion. One large onion or two smaller onions.
- Tri-tip roast. About 2 to 3 pounds.
- Salt and pepper. Season the roast for the best flavor.
- Dijon mustard. Adds a bit of spicy tang.
- Smoked paprika. This will give the roast a hint of smokiness.
- Soy sauce. Adds depth and a bit of umami flavor.
- Worcestershire sauce. Rounds out the flavor and adds a balance to the soy sauce.
- Beef broth. Chicken broth would work fine as well.
- Red wine. The alcohol will cook off 😉
- Fresh garlic. If you don’t have fresh garlic you can substitute powdered garlic.
- Bay leaves, thyme and rosemary. The herbs will infuse flavor as the roast cooks all day.
How to cook a Tri-Tip Roast in the slow cooker
I know some of you are just looking for a “dump and go” recipe and you can certainly do that. But if you take the time to give the roast a quick sear in a hot skillet then it will develop a nice crust and a lot more flavor. If you can spare the extra 6 minutes then you won’t be disappointed.
After that, let the slow cooker do its thing on a low heat which will give the roast a moist, even doneness all the way through.
Here is a quick break down of the steps but make sure you scroll all the way to the printable recipe card for the full recipe.
- Add the sliced onions to the bottom of the slow cooker.
- Season the Tri-Tip and sear it on both sides in a very hot skillet.
- Place the roast on top of the onions in the slow cooker and cover it with the Dijon mustard and paprika.
- Combine the ingredients for the sauce and pour over the Tri-Tip.
- Toss in the herbs and put the lid on.
- Set the slow cooker to low and cook for 8 hours until the roast is so tender it shreds.
- Place the roast on a platter and shred it with a couple of forks. Drizzle the sauce over the meat and serve.
Tips for success.
- When you sear the roast, make sure the skillet is very hot. You don’t want to cook it all the way through, you’re only looking to give the Tri-Tip a nice brown crust. If the skillet is hot enough, it will only take 2 to 3 minutes to get that golden crust.
- For best results cook the tri-tip on low for 8 hours. The long slow cooking process will break down the fibers and make this beef cut so tender. If you don’t have all day then you can cook it on high heat for 4 hours. However, it will definitely be more tender if you cook it on low.
- Store leftovers in the fridge for 3 to 5 days or in the freezer for up to 3 months.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Slow Cooker Pot Roast: The easy, everyday pot roast just got easier with this slow cooker pot roast recipe! Tender, juicy slices of beef with potatoes, carrots and baby onions. A savory, delicious sauce completes the meal!
- Crockpot Chicken and Vegetables: Tender, tasty Crockpot Chicken and Vegetables, with lots of fresh thyme and cooked for hours, creating a rich flavor sauce with very little hands on.
- Slow Cooker Spicy Vegetables Lentil Stew: A hearty, thick lentil stew chock full of vegetables and satiating enough as a complete meal.
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- 1 large onion, sliced
- 2-1/2 to 3 pound Tri-Tip roast
- 1 tablespoon vegetable oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 cup red wine
- 4 cloves chopped garlic
- 2 dry bay leaves
- Sprigs of thyme and rosemary
- Add the sliced onions to the bottom of the slow cooker.
- Brush the tri-tip roast on all sides with the oil. Season generously with salt and pepper.
- Heat a cast iron skillet or griddle over high heat until very hot and add the meat. Sear for about 3 minutes on each side and edges to a deep crust. (Turn on your stove vent and open your doors)
- Transfer the seared meat to the slow cooker. Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
- Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip. Add the bay leaves and fresh herbs.
- Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork. Remove the tri-tip from the cooker and place on a platter until cool enough to handle. Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.
- Be sure to turn on the stove vent and open the doors when searing the tri-tip, otherwise the smoke will set off you smoke alarm.
- After the tri-tip has cooked for 8 hours, check it with a fork, if it shreds easily, it is done cooking. If not, cook it a little longer.
- This recipe makes a large amount of shredded beef. Divide the shredded meat into portions the size your family needs. Wrap each portion in plastic wrap and place in a sealable container and freeze. The meat will keep, frozen, for up to 3 months. Thaw in the refrigerator when ready to use.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 21gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 141mgSodium: 942mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 46g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.